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Walnut Meltaways Recipe

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4.9 from 129 reviews

Walnut Meltaways are delicate, buttery cookies featuring finely ground toasted walnuts mixed into a creamy dough, baked until golden, and finished with a dusting of powdered sugar for a melt-in-your-mouth texture and rich nutty flavor. Perfect for dessert or tea time.

Ingredients

Scale

DOUGH:

  • 1½ cups walnut halves
  • 1½ cups (3 sticks) unsalted butter, at room temperature
  • ¾ cup powdered sugar
  • 1 tablespoon vanilla extract
  • ¾ teaspoon kosher salt
  • 2¾ cups all purpose flour

GARNISH:

  • 18 walnut halves
  • ½ cup powdered sugar

Instructions

  1. Toast and Grind the Walnuts: Preheat your oven to 350°F (175°C) and position the rack in the center. Spread 1½ cups of walnut halves evenly on a baking sheet and toast for 8 to 10 minutes until they emit a nutty aroma and turn pale golden inside. Remove from the oven and let cool completely. Once cooled, place the walnuts in a food processor and pulse until ground into fine crumbs, about 20 seconds.
  2. Prepare the Cookie Dough: In a large bowl, beat the room-temperature butter and ¾ cup powdered sugar with an electric mixer at medium speed until creamy, smooth, and light in color, approximately 2 minutes. Lower the mixer to low speed and add the ground walnuts, vanilla extract, and kosher salt. Gradually add the all-purpose flour and mix on low for 30 seconds. Scrape down the sides of the bowl and beat again until thoroughly combined into a smooth dough.
  3. Shape and Bake the Cookies: Line a baking sheet with parchment paper or a Silpat mat. Using a ¼-cup ice cream scoop or large spoon, scoop the dough into ¼ cup-sized balls and place them a few inches apart on the prepared baking sheet. Gently flatten each ball slightly with the palm of your hand. Press one untoasted walnut half into the center of each cookie. Bake for 18 to 22 minutes, or until the cookies turn light golden brown on the edges.
  4. Cool and Garnish: Remove the cookies from the oven and allow them to cool completely on the baking sheet set on a wire rack. When cool, sift or dust the cookies evenly with the remaining ½ cup powdered sugar until they are fully coated and white in appearance.
  5. Storage: Store the walnut meltaways in an airtight container at room temperature for up to 3 days. For a fresh dusting, sprinkle additional powdered sugar on the cookies just before serving.

Notes

  • The prepared dough can be stored in an airtight container in the refrigerator for up to one week or frozen for up to one month.
  • If frozen, thaw the dough in the refrigerator and allow it to come to room temperature before baking.
  • Ensure walnuts are cooled completely before grinding to prevent clumping.
  • Use unsalted butter to control the saltiness of the cookies.
  • Press walnuts gently into the dough balls to avoid breaking the nuts or deforming the cookies.

Keywords: Walnut Meltaways, walnut cookies, meltaway cookies, buttery walnut cookies, powdered sugar cookies, nutty dessert, American cookies

Find it online: https://mixitwitjoe.com/walnut-meltaways-recipe/